Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by Emporion
Lentil soup is a tasty and nutritious first course, perfect for cold days. This dish, made with dried lentils, is enriched by the intense flavor of anchovy fillets. The preparation also includes a chopped mix of sage, parsley, onion, celery and garlic, which gives the dish additional flavor. The soup is served hot, with a sprinkling of toasted bread.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Boil the lentils in about 2 liters of lightly salted boiling water, after first cleaning them and leaving them to soak overnight, and keep them warm in their cooking liquid
Step 2 of 4: In a small saucepan, pour in the oil and brown the chopped mixture well; add the chopped anchovies and almost at the same time the tomato sauce
Step 3 of 4: Stir for a few minutes and add the lentils; let them absorb the flavor, stirring, and moisten them with their cooking liquid, but not so much that the soup becomes too runny
Step 4 of 4: Put a few slices of toasted bread in the soup bowls, cover them with the soup and serve immediately
In summary: Contains nickel
In gray: not detected
| Average values | Per serving171 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 991 kJ237 kcal | 578 kJ138 kcal |
| Fat | 16.88 g | 9.85 g |
| of which saturated fatty acids | 2.42 g | 1.41 g |
| Carbohydrates | 17.2 g | 10.04 g |
| of which sugars | 7.61 g | 4.44 g |
| Fibre | 3.94 g | 2.3 g |
| Protein | 3.17 g | 1.85 g |
| Salt | 0.1 g | 0.06 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
